Fresh Shrimp Spring Rolls
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 


Course: Appetizer, Main Course
Servings: 10 rolls
Author: Stacey DiVerde
Ingredients
Shrimp Rolls:
  • 2 yellow peppers (julienned)
  • 2 orange peppers (or red) (julienned)
  • 1 large english cucumber (seedless, middle removed) (julienned)
  • 5 large carrots (thick) (julienned)
  • 1 container living leaf lettuce
  • 10 poached shrimp (11-15 count - jumbo) sliced in half lengthwise
  • 10 sheets of rice paper wrappers (three ladies brand)
Asian Dipping Sauce:
  • 1 8 oz bottle coconut aminos
  • 1 lemon (squeezed)
  • 1-2 cloves garlic (finely grated)
  • 3 scallions (thinly sliced on an angle)
  • 1 + tbs asian chile garlic sauce
  • 1 tbs grated fresh ginger
  • 3 tbs rice vinegar (natural)
  • 1 tsp sesame oil
Instructions
  1. Shrimp: bring a 3 qt pot of water to a boil. Add cleaned shrimp to the boiling water, and simmer for 3-4 minutes. Drain and set aside to cool. Once cool slice in half lengthwise, set aside until ready to assemble. 

  2. Vegetables: julienne all the vegetables into matchstick size pieces. See recipe notes if you'd like to watch a video. Otherwise, a mandolin also helps if you have one.  Keep each julienned vegetable separated and on paper towels to absorb extra water before assembling.

  3. Rice Paper Prep:  once you have the filling ready and you are ready to assemble.  Keep a pan large enough to hold the wrapper such as a cake or pie pan with hot water from tap.   Place one rice paper in the hot water at a time prior to wrapping.  It softens in about 20-30 seconds.  Once it is softened, place one wrapper on the non-stick foil, blot with a paper towel.  Sometimes I lift it with two hands to dry it a bit as well.  I usually blot it with a paper towel, wipe the foil and than flip it to the other side before proceeding to wrap.  

  4. To wrap:  Place one split shrimp on the softened rice paper about 1/3 in (closest to you).  The pink side of the shrimp should be face down.  Next, add about 1-2 leaves of lettuce folded, and proceed to add a handful at a time of each vegetable, keeping it neat.  When you are assembling one, add a new fresh wrapper to the water so it's ready when you are ready to roll the next.

  5. To roll:  hold the filling and bring the side closest to you over and around.  Start to roll then fold in the sides and continue rolling tightly.  It should automatically stick.  Try to keep it as tight as possible.  

  6. Slice the fresh shrimp spring roll in half and serve with the asian dipping sauce.

Asian Dipping Sauce Instructions:
  1. Mix first 7 ingredients together then swirl in sesame oil at the end.   Adjust seasons to your taste.

Recipe Notes

It is actually easier if you are not familiar with how to julienne vegetables to just hop on over to u-tube than me trying to explain it in the instructions.

Coconut aminos is a gluten free "soy sauce" that is made from coconuts but does not taste like coconuts and is healthier than tamari or regular soy sauce.  It is a bit sweeter and not as salty or strong as tamari.  It's perfect for this dipping sauce.    Should you choose to use tamari sauce over coconut aminos you will need to cut it with a bit of water as well as add some honey to sweeten it up. 

As noted on the blog, other variations of fillings are great as well, jasmine rice, vermicelli rice noodles, avocado, red cabbage, etc.